Put the dried mushrooms into a small heatproof bowl or measuring cup, and pour over enough boiling water to cover. Leave the mushrooms to soak for 20 minutes.

Heat the oil in a large pan over medium heat. Add the onion and cook for 3-5 minutes, or until softened. Add the carrots, rutabaga, and fresh mushrooms and cook for 5 minutes.

Pour in the stock and bring to a boil over high heat, skimming any foam that rises to the surface. Rinse the pearl barley in a strainer under cold running water and stir into the boiling liquid. Add salt and pepper to taste. Reduce the heat to low simmer for 30-35 minutes, or until the vegetables and barley are tender adding more stock if necessary.

Using a slotted spoon, carefully lift the dried mushrooms out of their soaking liquid (do not pour through a strainer or the sand will go into the mushrooms) lice or chop the mushrooms and add to the soup.

Strain the mushroom liquid through a muslin-lined sieve into the soup. Continue to simmer or until the mushrooms are tender, adding more stock if necessary. Serve hot, garnished with dill.

1 small day or two old ciabatta loaf (substitute any flat bread, if you can’t find the ciabatta, torn into small pieces)

salt and pepper

extra virgin oil, to serve

Directions

Heat the oil in a large saucepan and cook the onions, carrots, and celery for 10 to 15 minutes, stirring frequently. Add the garlic, thyme, salt and pepper to taste. Continue to cook for an additional 1 to 2 minutes, until the vegetables are golden and caramelized.

Add the white beans to the pan and pour in the tomatoes. Add enough of water to cover the vegetables. Bring to a boil, and simmer for 20minutes. Add the parsley and Tuscan kale and cook for an additional 5 minutes.

Stir in the bread and add a little more water, as needed. The soup should be thick.

Taste and adjust the seasoning, if needed. Ladle into warmed serving bowls and serve hot, drizzled with extra virgin oil.

Try this soup and you’ll understand the true meaning of comfort food!

–oOOoOOo–

* Vegetable Stock

Yield: 8 1/2 cups

Ingredients

2 tablespoons sunflower or corn oil

1/2 cup finely chopped onion

1/2 cup finely chopped leek

2/3 cup finely chopped carrots

4 celery stalk, finely chopped

3/4 cup finely chopped fennel

1 small tomato, finely chopped

10 cups water

1 bouquet garni

Directions

Heat the oil in a large pan. Add the onion and leek and cook over low heat, stirring occasionally for 5 minutes, until softened. Add the remaining vegetables, cover and cook for 10 minutes. Add the water and bouquet garni, bring to a boil, and simmer for 20 minutes,

Strain the stock into a bowl, let cool, cover and store in the refrigerator. use immediately or freeze in portions for up to 3 months.

–oOOoOOo–

**

Be warned, once you’ve tasted Tuscan kale, you’ll find it hard to go back to the more easily available variety.

Pour stock through a fine-mesh sieve into a large bowl, discarding solids. If using stock right away, skim off and discard any fat. If not, cool stock completely, uncovered, before skimming fat (it will be easier to remove when cool).

It’s that cold time of the year, and what better way to warm up than with some hot and hearty soup?

Lemon Veal Soup with Mushrooms

Serves 4

Ingredients

12 oz boneless veal, cut into 1/2 inch pieces

4 cups chicken stock

1 onion, quartered

2 carrots, thinly sliced

2 garlic cloves, halved

1 pared strip lemon rind

1 bay leaf

1 tbsp margarine

12 oz small button mushrooms, quartered

6 tbsp cornstarch

1/2 cup unflavored MimiCreme

freshly grated nutmeg

fresh lemon juice, to taste

1 – 2 tbsp chopped fresh parsley salt and pepper

Directions

Put the veal in a large saucepan and add the stock. Bring just to a boil. and skim off any foam that rises to the surface.

Add the onion, carrots, garlic, lemon rind and bay leaf. Season with salt and pepper. reduce the heat and simmer, partially covered, for about 45 minutes, stirring occasionally, until the veal is tender.

Remove the veal and carrots with a slotted spoon and reserve, covered. Strain the stock, into a clean saucepan. Discard the onion, garlic, lemon rind, and bay leaf.

Melt the margarine in a skillet over medium-high heat. Add the mushrooms, season, and cook gently until golden. Reserve with the veal and carrots.

Mix together the cornstarch and MimiCreme. Bring the cooking liquid just to a boil and whisk in the cream mixture. Boil very gently for 2 – 3 minutes, (until it thickens, whisking almost constantly.

Add the reserved meat and vegetables to the soup and simmer over low heat for about 5 minutes, until heated through. Taste and adjust the seasoning, adding nutmeg and a squeeze of lemon juice. Stir in the parsley, then ladle into warmed bowls and serve.